Sunday, 17 March 2013

Methi Rice

I made this rice dish to go with the tender coconut chicken & fig chutney I made. This combination went really well together.


2 cups rice,
2 packed cups of fenugreek leaves,
Red chilli powder to taste,
1 tsp turmeric powder,
2 tsp coriander powder,
1 big tomato (finely chopped),
1 tsp cumin seeds,
3 tbsp oil,
Salt to taste


Soak the rice for about 20 minutes. Chop the fenugreek leaves finely.

Heat oil in a large pan and add the cumin seeds, once they pop add the chopped fenugreek leaves and fry for 5 minutes. Add the chopped tomato and the powdered spices. Fry this well and then add the rice and salt. Fry well again and add the required amount of water (the amount of water would differ according to the rice you are using). Let it come to a boil, once it boils lower the heat and cook till it is done.